Akershus White Chocolate Cappuccino Cheesecake Recipe

1 cup Oreo crumbs
1 ½ sticks of butter
½ cup sugar

Preparation Pie Crust:

1. Mix all ingredients together.
2. Press into bottom of cake pan

Ingredients for bottom layer – cappuccino cheesecake:

1 ½ cup heavy cream
1 ½ cup cream cheese
¾ cup sugar
1 ½ tablespoon gelatin
1/8 cup instant coffee
¼ cup warm water

 Preparation for bottom later:

1. Whip cream until firm and set aside.
2. Cream sugar and cream cheese together until smooth.
3. Fold heavy cream mixture into sugar and cream cheese mixture. Dissolve gelatin and coffee in water.
4. In a microwave or double boiler, heat up this mixture to 180 digress. Do not bring to a boil!
5. Fold the liquid into the mixture.
6. Pour into cake pan and spread evenly.
7. Put in the refrigerator for at least 2 hours.

Ingredients for top layer – white chocolate filling:

4 ounces of white chocolate (do not use chips)
1 ½ cup heavy cream

Preparation of filling:

1. Melt white chocolate over double boiler.
2. Whip up heavy cream to very soft peaks. T
3. ake ½ cup of this whipped cream and mix in the melted white chocolate until smooth.
4. Slowly add the rest of the whipped cream to the chocolate mixture. Mixture should stay smooth.
5. Place mixture of top of cappuccino filling and spread evenly.
6. Let sit overnight in the refrigerator.
7. Take out of the cake pan by inserting cake pan in hot water.
8. Slice into desired pieces.

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Michele

Michele Atwood is the Owner/Editor of The Main Street Mouse and its subsidiaries. Co owner of the House of Mouse Expo & Lost Princess Apparel. Author of the books “Moving to Main Street U.S.A.” “How Many Sleeps Till Disney?” and “How Many Sleeps Till Disneyland?”
Michele also contributes theme park news for Fox 35 Orlando 11pm news and on the radio on WDBO.

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